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1
Preheat the fryer.
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2
In a large stock pot or possibly braising pot, add in the extra virgin olive oil.
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3
Season the shanks with salt and pepper.
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4
Season the flour with Emeril's Essence.
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5
Dredge the shanks in the seasoned flour, coating each side completely.
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6
When the oil is warm, sear the shanks for 2 to 3 min on each side, or possibly till very brown on all sides.
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7
Remove the shanks and set aside.
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8
Add in the onions to the pan and saute/fry for 2 min.
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9
Season with salt and pepper.
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10
Add in the celery and carrots and continue to saute/fry for 1 minute.
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11
Season with salt and pepper.
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12
Stir in the garlic, bay leaves, and thyme.
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13
Cook for 1 minute.
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14
Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles.
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15
Add in the stock.
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16
Bring the liquid up to a boil and reduce to a simmer.
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17
Add in the shanks and continue to cook for about 2 hrs, basting the shanks often, or possibly till the sauce is stew-like and the meat starts to fall off the bone.
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18
Season with salt and pepper if needed.
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19
Place the parsnips in the fryer and fry till golden brown about 1 to 2 min, stirring constantly to prevent the parsnips from sticking together.
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20
Remove the parsnips from the oil and drain on a paper-lined plate.
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21
Season the parsnips with salt and pepper.
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22
To serve, mound the Buttermilk Cornbread Dressing in the center of the plate.
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23
Lay the shanks on top of the pudding and spoon some of the gravy over the top.
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24
Sprinkle with parsley and garnish with the fried parsnips.
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25
This recipe yields 4 servings.
